Instructions

Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a nonstick frying pan with cooking spray, then stir-fry the chicken for 5 minutes until golden. Add the onion, peppers and fajita mix to the pan and stir-fry for 5 minutes until the chicken is cooked through and the veg tender.

In a small jug, combine the tomatoes and ketchup, then pour over the base of a 22cm square baking dish.

Spoon the chicken and veg mixture down the middle of each wrap. Roll up and lay side-by-side on top of the tomato mixture. Scatter over the grated cheese and bake for 18-20 minutes until the cheese is melted and bubbling. Serve with the salad.

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